Bechamel sauce |
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Bechamel sauce - used in the recipe Lasagne
Bechamel sauce (a.k.a. Besciamella)
Note: the quantities I have given are intended for the preparation of bechamel sauce needed to preapare a 4-6 portions of lasagne.
Directions:
After having warmed the milk (usually I put the jug in the microwave for 3 minutes), add a pinch of nutmeg.
Add the salt.
Stir.
Put the butter into a saucepan, on a medium heat, and melt it.
Just when the butter starts bubbling, add the flour gradually and while doing that, whisk constantly.
Whisk until all the flour is coated with butter and the colour of the mix starts to become darker. All this operation should last about 1 minute.
Add all the milk gradually and meanwhile keep whisking. Whisking will break the flour and avoid the formation of lumps.
Once you are sure that all the flour and butter are completely mixed with the milk, then switch from whisking to gently stirring and turn the heat down to low.
Keep stirring gently until the sauce thickens. Then, you can remove the pan from the heat and set aside. You bechamel sauce is now ready. |
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| Last Updated ( Wednesday, 01 August 2007 ) |
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